This Sumac Chicken recipe is one of my recent favs. It combines the sour and slightly fruity flavor of sumac with tender chicken and creamy hummus for a delicious dinner. I find that the citrusy kick of the sumac combined with the char from the grilled chicken is the perfect combination. This is the perfect recipe for a weeknight meal or summer BBQ.

❤️ Why You’ll Love Sumac Chicken

• Flavorful: This sumac coating on the chicken thighs adds a tanginess that elevates the meat and adds a burst of acidity that balances the chicken perfectly.
• Juicy: This Sumac Chicken recipe is so juicy and delicious. The skewers are cooked to perfection and the thighs remain moist and tender when grilled. There’s nothing worse than dry chicken and this is definitely not that!
• Perfect Pairing: This Sumac Chicken is so perfectly paired with a creamy hummus. The hummus adds a rich texture and is the perfect dip to the chicken skewers.

🍲 Ingredients

Hummus – For this recipe, I made my hummus because it’s so easy to do on your own and nothing beats homemade hummus. Hummus is a flavorful and healthy dip packed with creamy tahini and plant-based protein from the chickpeas. Even though I love homemade hummus, you can buy it at the store to make this meal even quicker.

Sumac – Sumac is a tangy, vibrant spice that is often used in Middle Eastern, Mediterranean, and North African cuisine. It’s made with dried and ground berries of the sumac plant and has a unique, lemony flavor with a tart, fruity undertone. You can find sumac in most grocery stores!

Zataar – I also used Zataar in this recipe. Zataar is a Middle Eastern spice that’s made with a blend of thyme, oregano, marjoram, sesame seeds and sumac. It’s earthy and herbal with a tangy and nutty twist. It’s so good on veggies, meats, and flatbreads.

Advertisements

👩‍🍳 How to Make Sumac Chicken

For the chicken

1. Marinate the chicken: Add all of the chicken marinade ingredients to a medium bowl and whisk together to combine. Add all of the chicken thigh pieces to the marinade, toss to fully coat and let sit for 15-30 minutes.
2. Add the bell pepper pieces to a bowl with 1 tbsp olive oil and 1 tsp salt and toss to combine. Set aside.

For the hummus

1. While the chicken marinates, make the hummus.
2. Save 3 tbsp of the aquafaba (liquid the chickpeas are stored in) and set aside.
3. Then, rinse and drain the chickpeas and add them to the food processor. Add the tahini, garlic cloves, lemon juice, salt, pepper and olive oil.
4. Blend on high until almost completely smooth. Scrape the sides down as needed.
5. Next, slowly stream in the cold water and aquafaba and then add in the ice cubes. Blend on high until very smooth.
6. Transfer the hummus to a serving dish and use a spoon to spread around evenly. Set aside.

Grill the chicken

1. Thread the marinated chicken onto the skewers, dividing evenly between the skewers.
2. Heat the grill to medium-high heat, about 400F.
3. Oil the grill well and when heated, place the skewers on the grill and cook, turning occasionally, for about 10-15 minutes or until cooked through (internal temperature reached 165F) and well browned. At the same time, the skewers are cooking, cook the pieces of bell pepper.
4. Remove from the grill and let rest for 5 minutes.

Assemble

1. Arrange the chicken skewers on top of the hummus along with the grilled pepper pieces. Garnish with lemon wedges, fresh basil leaves and fresh mint leaves. Serve with pita for dipping and enjoy with friends!

🗒 Tips and Tricks

• Marinate: For the best flavor, marinate your chicken ahead of time and let it sit for a few hours or overnight to absorb the flavors.
• Chicken: I like boneless chicken thighs for this recipe as it makes it super easy to skewer them. You can also use chicken breast if you prefer.
• Grilling: Make sure you grill your chicken skewers at the right temperature (medium-high) to get the perfect char on the chicken. Make sure your BBQ is hot before adding your skewers.
• Skewers: Add skewers to water and let them soak for 10-15 minutes so when you add them onto your BBQ they don’t burn.
• Hummus: Get creative with your hummus by adding roasted garlic, lemon zest, or any other flavors.

🗒 Variations

If you like these Sumac Chicken Skewers, you’ll love these skewers:

• Marinated Veggies & Tofu
• BBQ Salmon Kebabs
• Chicken Souvlaki

🗒 Best served with

• Fluffy Greek Pita
• Fava Bean Hummus
• Roasted Beet Salad

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. Use leftover skewers on salads or in bowls.

🤔 Common Questions

Sumac Chicken Thigh Skewers with Creamy Hummus

No ratings yet

This Sumac Chicken recipe takes chicken thighs and marinates them in a sea of flavors. Grilled up to perfection and served with creamy hummus.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Greek-Inspired

Servings 4 -6 people

Calories 579 kcal

Ingredients

  

1x2x3x

For the chicken and marinade

• 2 lbs (900 grams) chicken thighs, cut into 1 ½ inch pieces
• 1 tbsp ground sumac
• 1 tbsp ground zataar
• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 2 tsp kosher salt
• 1/2 tsp ground pepper
• 4 garlic cloves, pressed or grated
• 1 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 10 5 inch wooden skewers

For the hummus

• 540 ml can of chickpeas **Save 3 tbsp of aquafaba (liquid in the chickpeas can) before you drain and rinse the chickpeas**
• 6 tbsp tahini
• 2 large garlic cloves
• juice of 1 lemon
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1 1/2 tbsp extra virgin olive oil
• 3 tbsp cold water
• 3 tbsp aquafaba
• 2 ice cubes

For the peppers

• 2 bell peppers, cut in large slices
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt

For serving

• lemon wedges
• fresh basil and fresh mint leaves
• pita

Shop Ingredients on Jupiter

Instructions

 

For the chicken

• Marinate the chicken: Add all of the chicken marinade ingredients to a medium bowl and whisk together to combine. Add all of the chicken thigh pieces to the marinade, toss to fully coat and let sit for 15-30 minutes.
• Add the bell pepper pieces to a bowl with 1 tbsp olive oil and 1 tsp salt and toss to combine. Set aside.

For the hummus

• While the chicken marinates, make the hummus.
• Save 3 tbsp of the aquafaba (liquid the chickpeas are stored in) and set aside.
• Then, rinse and drain the chickpeas and add them to the food processor. Add the tahini, garlic cloves, lemon juice, salt, pepper and olive oil.
• Blend on high until almost completely smooth. Scrape the sides down as needed.
• Next, slowly stream in the cold water and aquafaba and then add in the ice cubes. Blend on high until very smooth.
• Transfer the hummus to a serving dish and use a spoon to spread around evenly. Set aside.

Grill the chicken

• Thread the marinated chicken onto the skewers, dividing evenly between the skewers.
• Heat the grill to medium-high heat, about 400F.
• Oil the grill well and when heated, place the skewers on the grill and cook, turning occasionally, for about 10-15 minutes or until cooked through (internal temperature reached 165F) and well browned. At the same time the skewers are cooking, cook the pieces of bell pepper.
• Remove from the grill and let rest for 5 minutes.

Assemble

• Arrange the chicken skewers on top of the hummus along with the grilled pepper pieces. Garnish with lemon wedges, fresh basil leaves and fresh mint leaves. Serve with pita for dipping and enjoy with friends!

Notes

• This is a great appetizer for sharing! Serve with our Fluffy Greek Pita Bread Recipe
• If you love this chicken marinade, try our Chicken Souvlaki or our Greek Yogurt Chicken Marinade

Nutrition

Serving: 2-3 skewers | Calories: 579kcal | Carbohydrates: 39.7g | Protein: 39.9g | Fat: 31.6g | Saturated Fat: 5.2g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 16.5g | Sodium: 1231.6mg | Fiber: 7.6g | Sugar: 4.8g

Review This Recipe Let us know how it was!